Bakewell Blondies!
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Thick and gooey bakewell blondies with almonds and jam!
Recipe requests
One thing that I love about my blog, is getting people to request for recipes. I honestly get so many every time that I can’t keep up, but it also gives me endless ideas that I can do (which is always handy).
I have over 450+ recipes on my blog now, and I still have a list that seems a mile long of what needs baking. One thing that comes up time and time again is blondies. I feel like there was a blondie hype a few years ago that never really faded, and I am okay with that!
Bakewell blondies
One of the main flavour of blondies I get asked for was bakewell blondies… so here they are. I just couldn’t resist making them – because the idea of the flavours of a bakewell tart put into a blondie is just an all round win in my opinion!
Blondies have always been bit of a weird one for me, but I utterly adore these. I am definitely much more of a classic brownie lover, but I can’t imagine a triple chocolate bakewell brownie works better than these blondies – so I am rolling with it.
Bakewell
Almond and jam… a delicious combination. Usually there is a pastry base, a jam layer, and almond filling, and decoration on top. These blondies are basically the same, just without the pastry!
You could easily get pastry into the bake, but it was another element to the bake that I just couldn’t really be bothered to include – and I just wanted to get the basics of the bakewell blondie down before I experimented any more!
Jam
I decided in this one to use raspberry jam, but you can honestly use whatever jam you fancy! In my opinion, the classic jam flavour for bakewell is raspberry.. but in all honesty it can literally be anything you fancy. Strawberry is my second favourite, along with cherry!
Almonds
If you wanted to use less almonds in general to make the mix a bit cheaper, you can leave out the ground almonds and up the flour to 275g in total. It’ll be basically the same mix as my white chocolate & caramel blondies then which is already a hit even though its been on my blog for so little time!
Optional decoration
I didn’t really decorate these blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like!
You could use water icing (icing sugar mixed with water for a drizzle), and then maybe even some glacé cherries?! Honestly.. the possibilities are endless with these beautiful blondies.
I hope you love these! Enjoy! x
Bakewell Blondies!
Ingredients
Blondies
- 250 g unsalted butter (melted)
- 125 g white granulated sugar
- 125 g light brown sugar
- 3 medium eggs
- 1 tsp almond extract (optional)
- 100 g ground almonds
- 200 g plain flour
- 1 tbsp cornflour
- 200 g white chocolate chips
- 250 g raspberry jam (or any other flavour!)
- 50 g flaked almonds
Instructions
For the Blondies!
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add your melted butter and sugars and beat until smooth.
- Add in the eggs and almond extract and beat again until smooth.
- Add in the flour, ground almonds and cornflour and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in your white chocolate chips and fold through.
- Pour the mixture into the tin, and spread. Dollop on the jam, and lightly swirl through the blondie mixture.
- Sprinkle over the flaked almonds!
- Bake the blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle. (see notes below)
- Leave the blondies to cool in the tin until cool.
- One top tip - to help firm them up before cutting, put them in the fridge for an hour or so once they have cooled - it creates a lovely fudgey texture!
Notes
- Check the bake from 25 minutes onwards as some ovens run hotter, there should be a slight wobble in the middle when they're done. These took 30 minutes in my oven! Can still take up to 45 minutes.
- I used raspberry jam in this recipe to stick with the 'classic bakewell' theme, but it works well with others - I've used cherry and strawberry too!
- The white chocolate chips are optional, but they're delicious!
- These will last for 4-5+ days in a tin at room temperature!
- You can add in 1tsp almond extract to get an extra almond taste if you fancy!
- If you can't find cornflour, you can use an extra 25g of flour, but I still recommend cornflour over this.
ENJOY!
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J x
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Hi Jane, can I use wheat flour instead of plain flour , as my sister can have the plain .. Thankyou & Thankyou for all the fantastic recipes YOU ARE AMAZING X
I’m not sure what you mean by wheat flour I’m afraid – do you mean bread flour? Or wholemeal? or self raising?
I shown My sister it but she said she can’t have plain flour , & said She can have wheat flour ! she’s has celiac .. ( I don’t know what wheat flour is myself 😂) she’s confused me …x
Okay, I will assume you mean can you use gluten-free flour? If so then yes you can use gluten-free flour!
Thankyou Jane x
I just made it and its delicious! Thank you for the recipe.
Will definitely make it again.
Made these yesterday but with white chocolate buttons, they were AMAZING!!
Ahh yay! So glad you liked it!! x
My kids devour these in no time at all, their favourite from here along with Triple chocolate brownies. So easy and quick to make too.
My mum made these and they were so good. My 13 year old son loves them so much that he is going to try and make them himself this week.
Ahh that’s amazing!!
Second time I’ve made these, they are absolutely gorgeous, didn’t last long in my house so I’ve made 2 batches so I can share. Love almond so I added 2 tsp almond extract and used cheap bars of white chocolate which I crushed myself. Delicious, and all my nurse work colleagues agree, yummy!
Hi, I’ve recently discovered your amazing recipes whilst looking for ideas for a bake sale (fund raising for my son’s trip to Peru in 2021). Your brownies have been a real hit and your Apple Crumble traybake too. I’m about to test the recipe for Bakewell Blondies and wondered if these will freeze in advance? Thanks, Kate
Ahh amazing!! And yes they freeze!
Bake well is always on top of my list, and when you combined it with blondie, ah just wow!:)
Hi would you mind sharing what tray you use to make these please?
I made this yesterday but the jam seeped out the bottom when I removed the grease proof paper leaving big holes. Any ideas what I did wrong? They tasted really good just didn’t look good.
Just sounds like you mixed it in so that it all sunk down – try swirling more lightly so that the jam stays at the top!
Hello! Would you be able to convert this recipe to US? I am having some trouble finding a good conversion chart. Thank you!
The recipe is available in ounces, if you click the convert button.
How many syns are each slice please 😊
No idea – I don’t measure food in syns.
I love these! I’ve never made a Blondie before, so no idea what the consistency should have been. I wasn’t sure if in making them gooey, it meant leaving them slightly underbaked?? I was trying to do the skewer in the middle and was just getting confused. In the end I might have “overbaked” them, as not sure I would describe the end product as gooey, but my God they were still so moist and yummy!
Hey! The skewer test won’t work for a blondie, unfortunately – The timing varies in the recipe as peoples oven’s vary SO much, all it means is bake them for slightly less time!
I made these today for my eldest coming home tomorrow bakewell is his favourite. Next time I will add more almond extract not quite enough almondy flavour I don’t think I took out at 25min mark as was ready but used my fan oven and I think my tray may of been larger so not as deep as yours but they are still delicious x
Hi, I’d like to add Amaretto to these – what do you think? Should I just replace the 1tsp of Almond Extract with Amaretto?
Hey! You can definitely try it but I’m not sure how strongly it’ll come through! You don’t want to add too much as it could affect the bake!
Hi, did this work? i cannot find almond extract anywhere but want it to be as almondy as possible!
Hi, have just baked these blondies for our works Macmillan Coffee Morning – looking forward to trying one (cooks perk … right?)
Hello Jane,
i have been one of your followers for a very long time and have tried many recipes but finally rustled up the courage to try these blondies. I Baked “Blondies” for the first time this weekend, Absolutely loved this recipe and so did the family. i was a bit worried as the top of the blondies seemed a bit over baked but when i cut them into squares they had a gooey and soft consistency. 10/10 from me 🙂
i intend to bake a cake for my Mum’s birthday next weekend and just going to have a browse through your cake recipes now.
Zarka xx
Awh yaayy! So glad they were a success!